Courtesy of PureZing

Serves 4

INGREDIENTS:

1 small butternut squash, halved, peeled and seeds removed
2 red onions, peeled and quartered
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
Salt and freshly ground black pepper
2-3 cups baby spinach, washed
1 block Feta, crumbled

DIRECTIONS:

Preheat oven to 400 degrees F.

Cut the squash into chunks and place in a roasting pan with the onions. Drizzle with olive oil and stir it to coat the butternut squash and onions evenly. Roast for about 35 to 40 minutes.

Remove from the oven, and then stir in the balsamic vinegar and season generously with salt and pepper. In a large bowl, toss the spinach and the squash/onion mixture, along with the juices from the pan.

Serve into four bowls. Divide crumbled Feta over each salad and serve.